Mexican baked beans

Mexican baked beans
  • Serves icon Serves 6
  • Time icon Hands-on time 25 min, campfire time 40 min

Make these delicious Mexican beans for dinner tonight, then use the leftovers for lunch for the rest of the week. A perfect vegetarian midweek meal for the whole family.

Nutrition: per serving

Calories
347kcals
Fat
16.4g (3.2g saturated)
Protein
13.5g
Carbohydrates
37.3g (8.9g sugars)
Fibre
17.8g
Salt
0.4g
Calories
347kcals
Fat
16.4g (3.2g saturated)
Protein
13.5g
Carbohydrates
37.3g (8.9g sugars)
Fibre
17.8g
Salt
0.4g

Ingredients

  • Good glug olive oil
  • 1 large onion, finely chopped
  • 5 garlic cloves, crushed
  • Good pinch ground cinnamon
  • 1 tbsp each ground cumin and coriander
  • 3 tbsp chipotle paste
  • 600g small ripe vine tomatoes, roughly chopped (about 2 packs)
  • 2 tbsp molasses or treacle
  • 4 x 400g tins haricot beans, drained and rinsed
  • 2-3 ripe avocados
  • Juice of a lime
  • Soured cream, grated cheddar and fresh coriander to serve

Method

  1. Heat a glug of oil in a saucepan over a medium heat on the hob or, if you’re cooking these over a fire, add the oil to a billycan and put over the fire or on your barbecue – either hung from a hook or directly onto a rack over the coals.
  2. Add the onion, garlic, cinnamon, cumin, coriander and chipotle paste, then fry for 10 minutes until soft and fragrant.
  3. Stir everything together, then add the chopped tomatoes and molasses or treacle. Season well and simmer, covered, for 20 minutes before adding the beans and simmering for a further 10 minutes or so, stirring occasionally.
  4. Halve the avocados. Remove the stones, drizzle with lime juice to taste and season with salt and pepper. Serve half an avocado on each plate with a few spoonfuls of beans, a dollop or two of soured cream and a scattering of grated cheese and chopped coriander.

delicious. tips

  1. You can make the whole recipe 3 days in advance then, when you’re ready, just halve the avocados, grate the cheese and reheat the beans.

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